Bacon cheeseburger lasagna takes everything people love about a loaded cheeseburger, with seasoned ground beef, crispy bacon and plenty of melted cheese, and layers it between lasagna noodles with marinara. It is a baked, casserole-style dinner that feeds eight, works well for potlucks and family nights, and tastes even better the next day.
- Prep time: about 20 minutes
- Bake time: 40 to 45 minutes at 375°F (190°C), plus 15 minutes resting
- Pan: 9×13-inch baking dish
- Serves: 8
Jump to:
- About this lasagna
- Ingredients
- Step-by-step method
- Tips and troubleshooting
- Variations
- Storing, freezing and reheating
- FAQs
About this lasagna
Think of a classic meat lasagna, but with the flavors of a bacon cheeseburger. Browned beef with onion and garlic stands in for the usual meat sauce, bacon adds smoky crunch, and a mix of cream cheese, mozzarella and cheddar replaces the ricotta layer. The cream cheese keeps the filling soft and creamy, mozzarella gives stretch, and sharp cheddar brings the cheeseburger tang.
It is also a forgiving recipe. You do not need to make a béchamel or a long-simmered ragù, and most of the work is browning meat and layering. It suits a busy weeknight if you cook the beef and bacon ahead.
Why it works
- Three cheeses, three jobs. Cream cheese for creaminess, mozzarella for stretch, cheddar for flavor.
- Crispy bacon in the meat layer. Cooking it first and crumbling it in keeps it from turning soft and greasy inside the casserole.
- Familiar flavors. It tends to be a hit with kids and adults who would turn down a traditional lasagna.
- Freezer-friendly. Make one for tonight and one for the freezer.
Ingredients
For the meat and bacon mixture
- 1 lb ground beef
- 6 slices bacon
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup marinara sauce (see note below)
- Salt and pepper to taste
For the cheese mixture
- 8 oz cream cheese, softened
- 2 cups shredded mozzarella
- 1 cup shredded cheddar
To assemble
- 12 lasagna noodles, cooked according to the package
- 1 ½ cups shredded mozzarella, for the top
- 1 cup shredded cheddar, for the top
A note on the sauce: lasagna needs moisture for the noodles to finish cooking in the oven. If your pan looks dry when assembled, use up to 2 cups of marinara in total, spreading a thin layer on the bottom of the dish and one between the noodle layers. Cheeseburger lovers can also stir in 1 tablespoon of Worcestershire sauce and 1 teaspoon of yellow mustard with the beef for extra burger flavor, which is an optional addition and not part of the base recipe.
Step-by-step method
- Cook the bacon. Fry the bacon in a large skillet over medium heat until crisp. Drain on paper towels and crumble.
- Brown the beef. Pour off most of the bacon fat, then cook the beef in the same pan, breaking it into small crumbles. Add the onion and garlic and cook until the onion is soft and no pink remains in the beef. Drain excess grease, season with salt and pepper, and stir in the marinara and the crumbled bacon.
- Cook the noodles in salted water until just al dente, a minute or two under the package time. Drain and lay them flat on a sheet of parchment or lightly oiled tray so they do not stick.
- Mix the cheese. Beat the softened cream cheese with the 2 cups of mozzarella and 1 cup of cheddar until smooth and spreadable.
- Build the layers. Heat the oven to 375°F (190°C). Spread a thin layer of marinara in the 9×13 dish. Add a layer of 4 noodles, half the meat mixture, and half the cheese mixture dropped in spoonfuls and gently spread. Repeat, then finish with a final layer of noodles.
- Top. Cover with the remaining marinara if you have any, then the 1 ½ cups mozzarella and 1 cup cheddar.
- Bake. Cover with foil and bake for 30 minutes. Remove the foil and bake 10 to 15 minutes more, until the cheese is golden and the edges bubble. The center should read at least 165°F (74°C).
- Rest. Let the lasagna sit for 15 minutes before cutting. This is the step that gives you neat, standing slices instead of a slumping pile.
Tips and troubleshooting
| Problem | Likely cause | Fix |
|---|---|---|
| Lasagna is runny | Skipped the rest, or beef was not drained | Drain the beef well and rest the pan for 15 minutes |
| Dry, firm noodles | Too little sauce, or foil was loose | Use up to 2 cups sauce and seal the foil tightly |
| Greasy top | Bacon fat left in the pan | Pour off most of the fat before browning the beef |
| Cheese layer is clumpy | Cold cream cheese | Soften it for 30 minutes and mix until smooth |
| Noodles stick together | Not separated after draining | Lay them flat on parchment, or toss with a little oil |
- Cook the bacon until truly crisp, because it softens as it bakes in the sauce.
- Undercook the noodles slightly. They keep absorbing moisture in the oven.
- Shred your own cheese if you can. Pre-shredded cheese contains anti-caking starch and melts less smoothly.
- Use a baking sheet on the rack below to catch any bubbling overflow.
Variations
- Lighter: use lean ground turkey and turkey bacon, part-skim mozzarella and reduced-fat cream cheese. The result is leaner but a bit less rich.
- Veggie-packed: add sautéed mushrooms, bell peppers or a few handfuls of spinach to the beef. Squeeze out excess moisture first so the lasagna does not turn watery.
- Spicy: mix in diced jalapeños or a pinch of red pepper flakes, or swap the cheddar for pepper jack.
- Smoky: use smoked cheddar or thick-cut smoked bacon.
- Burger toppings: after baking, top with chopped pickles, a drizzle of burger sauce, or a few shredded lettuce leaves for contrast.
- Gluten-free: use gluten-free lasagna noodles and check the marinara label.
What to serve with it
Garlic bread and a crisp Caesar salad are the classic sides, and steamed broccoli or green beans cut through the richness. For something cooler and tangier, try the Bartaco cucumber salad. If you are feeding a crowd, you could also pair it with a plate of Iowa party bites to start, or set out Alabama hot pockets for the kids’ table. Finish with something fresh such as the blueberry lemon mascarpone cake.
Storing, freezing and reheating
- Refrigerator: up to 4 days in an airtight container. Refrigerate within 2 hours of baking.
- Make ahead: assemble the lasagna, cover and refrigerate for up to 24 hours, then add 10 minutes to the covered bake time.
- Freezer: wrap the baked or unbaked dish tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the fridge when you can.
- Reheat: single slices in the microwave, or the whole dish at 350°F (175°C) for about 20 minutes. From frozen, bake covered at 350°F for 45 to 60 minutes. Leftovers should be steaming hot, at 165°F (74°C).
This is an indulgent dish made with beef, bacon and three cheeses, so it is high in calories, fat and sodium, and it contains wheat, dairy and pork. The recipe card lists an estimate per serving, which will vary with your cheese, bacon and sauce. Enjoy it as a treat, and lighter swaps can reduce the fat if that matters to you.
Printable recipe card
Bacon Cheeseburger Lasagna
Equipment
- Large skillet
- Large pot for cooking noodles
- 9×13-inch baking dish
- Medium bowl for mixing cheese
- Aluminum foil
- Spoon and spatula
Ingredients
- For the Meat and Bacon Mixture:
- 1 lb ground beef
- 6 slices bacon
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup marinara sauce
- Salt and pepper to taste
- For the Cheese Mixture:
- 8 oz cream cheese softened
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- For the Lasagna:
- 12 lasagna noodles cooked according to package instructions
- 1 ½ cups shredded mozzarella cheese for topping
- 1 cup shredded cheddar cheese for topping
Instructions
- Cook the Bacon and Beef: Cook bacon until crispy, then crumble. Brown the ground beef with onions and garlic, then stir in marinara sauce and bacon.
- Cook the Noodles: Boil lasagna noodles according to package instructions and set aside.
- Prepare Cheese Mixture: Mix cream cheese, mozzarella, and cheddar in a bowl until smooth.
- Assemble Lasagna: Layer noodles, meat mixture, and cheese mixture in a baking dish. Repeat layers and top with extra cheese.
- Bake: Cover with foil and bake at 375°F (190°C) for 30 minutes, then uncover and bake for 10-15 minutes until bubbly.
- Serve: Let it rest for a few minutes before slicing and serving. Enjoy!
Notes
FAQs
Can I make bacon cheeseburger lasagna ahead of time?
Yes. Assemble it, cover and refrigerate for up to 24 hours, then bake covered for about 10 minutes longer than the recipe says.
Do I need to cook the noodles first?
This recipe uses cooked noodles. Cook them just short of done, since they continue to soften in the oven.
Can I use ground turkey instead of beef?
Yes. Lean ground turkey and turkey bacon work well, though the lasagna will be a little less rich. Add a splash of olive oil when browning so the turkey does not dry out.
Can I freeze it?
Yes. Wrap it tightly in plastic wrap and foil and freeze for up to 3 months. Bake from frozen, covered, at 350°F for 45 to 60 minutes.
Why is my lasagna watery?
Usually the beef was not drained well, or the lasagna was cut too soon. Drain the fat and let it rest for 15 minutes before slicing.
How do I know it is done?
The cheese should be golden, the edges should bubble, and the center should reach 165°F (74°C).
Tell me how yours turned out
Did you add pickles, swap the cheddar for pepper jack, or use turkey? Leave a comment and a star rating below. Notes on the sauce amount and baking time in your oven help other readers get the layers just right.